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Creamy Smoked Salmon Eggs Benedict Croissants

creamy smoked salmon eggs benedict croissants - featured image
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A quick and easy brunch recipe featuring flaky croissants topped with smoked salmon, poached eggs, and a luscious homemade hollandaise sauce. Perfect for a cozy weekend treat with a balance of smoky, creamy, and bright flavors.

Ingredients

Scale
  • 4 large croissants, preferably day-old or slightly chilled
  • 8 ounces smoked salmon, thinly sliced
  • 4 large eggs, room temperature
  • 3 large egg yolks (for hollandaise sauce)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup (4 ounces) unsalted butter, melted and hot
  • Salt and white pepper to taste
  • 1 tablespoon white vinegar (for poaching eggs)
  • Fresh dill or chives, finely chopped (for garnish)
  • Optional: capers or thinly sliced red onion

Instructions

  1. Prepare the hollandaise sauce: In a heatproof bowl or double boiler, whisk together the 3 egg yolks, lemon juice, and Dijon mustard until smooth and slightly thickened.
  2. Heat gently: Place the bowl over simmering water (avoid direct contact with water). Slowly drizzle in the hot melted butter while whisking constantly. The sauce should thicken and become creamy within about 5–7 minutes. If it gets too thick, add a teaspoon of warm water to loosen it.
  3. Season: Add salt and a pinch of white pepper to taste. Keep the sauce warm but off the heat to avoid curdling.
  4. Toast the croissants: Slice each croissant in half horizontally. In a non-stick skillet over medium heat, toast the cut sides until golden and lightly crisp—about 2 minutes per side.
  5. Poach the eggs: Fill a wide saucepan with about 3 inches of water, bring to a gentle simmer. Add 1 tablespoon of white vinegar. Crack each egg into a small bowl, then gently slide it into the water one at a time. Poach for 3–4 minutes for a runny yolk or longer if preferred. Use a slotted spoon to remove and drain on a paper towel.
  6. Assemble: On each croissant bottom half, layer smoked salmon slices evenly. Top with a poached egg, then spoon over a generous amount of hollandaise sauce.
  7. Garnish: Sprinkle with fresh dill or chives and add capers or red onion slices if using.
  8. Serve immediately: Enjoy warm with a side of fresh greens or light salad.

Notes

Keep the water at a gentle simmer when making hollandaise to avoid curdling. Use fresh eggs for poaching to keep the whites intact. Hollandaise sauce can be made ahead and kept warm in a double boiler or thermos. For dairy-free, substitute butter with olive oil or vegan butter. Gluten-free croissants or bread can be used for gluten-free adaptation. Adding a pinch of cayenne pepper to the sauce adds a nice heat.

Nutrition

Keywords: eggs benedict, smoked salmon, croissants, hollandaise sauce, brunch recipe, poached eggs, easy brunch, creamy sauce

Find it online: https://norasfoods.com/creamy-smoked-salmon-eggs-benedict-croissants-recipe-easy-and-perfect-for-brunch/